Thenga Aracha Meen Curry or Fish in Coconut Sauce

Fish curry can be red or yellow but the one with the coconut has a special taste. The ingredients vary over different regions of Kerala and some use coconut milk instead of paste. I had some Avoli (Pomfret) which looked perfect for this recipe.

Fish in Coconut Sauce

Ingredients

1. Fish cut into small pieces- 8 to 10 nos
2. Fenugreek seeds- 1/4 tsp
3. Mustard seeds
4. Kudampuli/kokum pieces(soaked  in water)-2  nos
5. Curry leaves- 1 sprig
6. Oil
7. Water
8. Salt to taste

To grind

1. Grated coconut- 1 cup
2. Green chilies-3 to 4  nos(or to taste)
3. Shallots/small onions- 5 nos
4. Ginger- 1" piece
5. Garlic- 2 medium cloves
6. Turmeric powder-1/2 tsp
7. Chili powder-1 tsp
8. Coriander Powder - 2 Tsp

Method

Splutter mustard and fenugreek seeds in Coconut oil. Add the curry leaves and the ground masala, kokum and enough water. Once this boils, add the fish pieces. Do check for salt. Let it simmer for 10 minutes. Switch off and enjoy with rice or chappathi. This fish curry is mild in taste but can stand alone for any meal!